Time: 70 min.

Servings: 6

Difficulty: 3 out of 5

Cooking delicious duck with apples in a slow cooker

Surely every housewife is familiar with such a dish as duck with apples. This cooking option is not only festive, but also very tasty.

Many women try to prepare this recipe for any celebration, as it really turns out to be especially tasty, as well as fragrant, appetizing, juicy and incredibly nutritious.

And this is not surprising, because apple juice gives duck meat not only an additional taste, but also the juiciness that meat needs so much.

After all, the duck itself turns out to be harsh, and the dish prepared in this way always turns out to be successful and unusually tasty.

Duck with apples in a slow cooker cooks much faster and easier than this recipe in the oven. Therefore, many women choose this cooking option, considering it the easiest and fastest.

It is worth noting that duck meat has always been famous for its taste and extraordinary benefits. It contains a large number of useful substances, vitamins and trace elements. In addition, duck contains a minimal amount of fat, which is known to be unhealthy.

Duck is often prepared as the main dish for the festive table. However, many housewives prepare such a recipe for serving as dinner.

And this is not surprising, because the preparation of this recipe requires a little food, but the taste can be safely compared with restaurant dishes.

Many are sure that this recipe should be prepared exclusively in the oven. However, it is not. The oven cannot preserve all the juiciness of the meat, as well as the nutrients of duck and apples.

The slow cooker, on the contrary, thanks to its tightness, retains not only the juiciness and healthy composition, but also makes the dish soft, juicy, tender, and also prevents it from falling apart during the cooking process.

And thanks to several modes and a set of temperatures, the recipe is prepared especially quickly and easily. But still, it is impossible not to notice that cooking in a slow cooker is significantly different from baking chicken in the oven.

Meat from a slow cooker tastes very different from a different cooking option. Therefore, many ladies choose this kitchen appliance for preparing a delicious and healthy dinner.

It is worth noting that this recipe includes the use of a whole carcass, which allows the dish to turn out to be more beautiful and appetizing.

Apples are needed in the recipe to give light sourness, juiciness to meat, as well as additional flavor. It is no coincidence that many dishes have this product as the main ingredient.

The traditional recipe for this dish requires a minimum of products, so cooking does not require a lot of money.

But also duck with apples using a slow cooker is made with the addition of other ingredients that can also make the taste more pleasant, and the dish hearty.

These products include vegetables, sauces, mushrooms and other ingredients that, in your opinion, will make the recipe more nutritious and tasty.

Traditionally, the duck is served on the festive table in its own form. However, many women often prepare a side dish for her, which is served by potatoes.

Moreover, the tubers can be cooked in different ways - baked, boiled, fried, mashed. In any case, they go well with duck meat, and also give the dish satiety and additional benefits.

It is impossible not to notice that duck with apples can also be served with cereals. However, this serving option is only suitable for a dinner table, and not a gala dinner.

Also, the recipe looks great with stewed or fresh vegetables. If you decide not to add them as the dish cooks, then they can decorate the finished meal.

Many recipes have a few tips and cooking nuances that will help you prepare an amazingly tasty dish without making serious mistakes. It is worth noting that this recipe is also endowed with certain tips that allow you to prepare an excellent gala dinner.

• Duck meat must be fresh.
• It is desirable that the duck be young, since such meat cooks faster, but it turns out softer and juicier.
• Before cooking, the carcass should be completely thawed and rinsed thoroughly so that there is no plaque on the meat.
• Apples are used sour. I wish they were green.
• As spices, you can use any seasonings that you most like. The main thing is that when cooking, black pepper is present in the recipe, which allows you to make the meat more fragrant and juicy.
• Fresh herbs are not added to this recipe, as it can kill all the aroma and taste of apples. You should also avoid adding garlic and onions.
• Vegetable oil is used, since butter will give the duck an additional taste, and as the dish cools, it will harden and begin to worsen the whole taste and appearance of the food.
• It will be better if you find time for the marinade. You will need to mix spices with salt and coat the carcass with them. After that, she will need to stand for 30-40 minutes so that all the spices are absorbed into the meat.

By strictly following the recipe, you can end up with an excellent dish that will certainly please everyone with its appearance, wonderful aroma and extraordinary taste. The main thing is to strictly observe the proportions of the products, otherwise the taste will turn out completely different.

Cooking method

As mentioned earlier, duck baked with apples in a slow cooker is prepared from available products. However, it is worth noting that they should be prepared in advance so that during the cooking process everything you need is at hand.

Ingredients:

Apples must be juicy, otherwise their presence in the dish is considered superfluous. The recipe is step by step.

Step 1

First of all, we prepare the fruit. Cut the apples in half, remove the core. Then we cut the fruit into thin slices, without removing the peel.

Step 2

We thoroughly wash the duck carcass under running water, dry it and rub it with spices and salt. Let the meat marinate for half an hour.

Step 3

We put all the apples in the carcass, stuffing them tightly inside. Then we sew it with thick threads so that the fruits do not fall out during the cooking process.

Step 4

Pour a small amount of oil into the multicooker bowl and carefully lay out the duck so that it does not stick out of the mold.

If the carcass is large, it can be placed diagonally.

We turn on the “Baking” program for half an hour, close the multicooker and wait for the time to pass. After 30 minutes, carefully turn the bird over so that it does not fall apart, since one part of the carcass will already be soft. We turn on the same mode again for half an hour.

That's all - a wonderful recipe for duck with apples is ready. The carcass is ruddy, appetizing, fragrant and with a light crust.

This recipe is served hot, while the meat has retained all the juiciness and excellent aroma. However, even when cold, the bird turns out to be quite tasty.

Try to cook such a dish at home, and you will be pleasantly surprised by the result.

It is worth noting that during the cooking process, the bird does not need to be watched, since it will definitely not burn and will not “run away”. Before serving, do not forget to remove all the threads.

See another version of this dish:

Since ancient times, it has become so customary that for the Christmas holidays and other important dates it was customary to bake duck with apples. This process could not be called fast, it was necessary to know the secrets of cooking in order for the duck to succeed and not be dry. This tradition is still observed to this day, only there are no stoves in modern houses and high-rise buildings, so the housewives adapted the classic recipe for cooking a Christmas duck with apples for a slow cooker.

Duck with apples in a slow cooker. How to choose the right duck in the market or in the supermarket?

Duck meat is fatty, so there is no mass cultivation of this bird on farms, and such meat is rarely found on sale in a supermarket. Unless you come across duck meat brought from neighboring countries. To say that such meat is not suitable is impossible. If it went on sale - all the rules are met. And we, the buyers, just have to choose the right product.

What you need to know in order to purchase quality products:

• look at the carcass: it should be elastic, and the skin should be shiny with a yellowish tint;
• skin - dense, thick, with fat;
• if you cut the meat with a sharp knife, in the cut it will be a dark shade, you can say that it is bright red. If you press the pulp with two fingers, the hole quickly disappears. The meat is elastic, keeps its shape well;
• pay attention to how well-fed the bird is - if it is round, well-fed, it will be juicy and very tasty when cooked. If the duck is very fat, overfed, it will no longer be so tasty and, moreover, it will give off an unpleasant aroma when cooked. Such poultry meat is not considered healthy;
• if in front of you, on the contrary, is a thin and poorly fed duck, the meat of such a bird will turn out to be tasteless and dry;
• ask the seller how old the bird is - if it is old, the meat acquires a different flavor. If young, it will be soft and cook faster. The optimal age of the bird for cooking any dishes is 6 months, just at this age a good fat layer is formed;
• if you have a frozen carcass in front of you, it’s impossible to say anything about the quality of the meat. To take or not to take, you decide. Only it is not known how many times such meat was thawed and frozen;
• if it is not possible or necessary to bake the whole carcass, we recommend paying attention to the poultry fillet. It is even easier to choose such meat, since its color is visible, it is possible to feel the aroma and check the product for elasticity.

Duck with apples in a slow cooker

There are many recipes that can be prepared in a slow cooker. And even a duck can also be made there, just not like in the oven. And this is not a minus, but a huge plus, because in the oven the poultry meat turned out to be dryish and tough, and in the slow cooker it will be soft and more juicy. The main thing is to responsibly approach the choice of a carcass - it is desirable that it fits in a multicooker saucepan.

List of everything you need for work:

• duck carcass not frozen - 1 kg or a little more;
• large onion - 1 pc. or two medium;
• sweet and sour apples - 5 pcs.;
• boiled or well water / from the filter - 1 liter or a little more;
• ground black pepper, sweet peas, salt - to taste;
• bay leaf - 2 pcs.

Let's start cooking a festive dish:

1. The most difficult job is the preparation of the carcass. If you don’t get the duck in the same form as we usually see on supermarket shelves, you will have to do everything yourself. To get rid of the feathers, you need to prepare a kettle of boiling water and a large bowl.
2. Put the duck in a bowl, pour boiling water over it, cover the bowl with a lid and leave for a few minutes to steam the duck. After such exposure, the feathers are easily removed, even the smallest ones. Only if you can’t pluck the duck by hand, use tweezers.
3. The water can be drained, the duck rinsed, dried, and then burned over the stove.
4. And then - gut. The main thing is to carefully remove the gallbladder so that it does not burst. If all this seems too complicated for you, we recommend looking for a prepared bird.
5. A whole duck for a large company in a slow cooker certainly will not fit, so we suggest cutting the bird into pieces. Fold the portioned pieces of meat in a container, rinse well under the tap. Drain the water and dry the meat with paper towels.
6. The bird is ready, now the apples: wash, cut into 2 parts to remove the core and cut each half into 2 or 4 parts, depending on the size of the fruit.
7. Onion - peel, cut into rings, and if the head is large - into half rings.
8. Pieces of poultry should be rubbed with a mixture of salt and pepper and put in a slow cooker. The second layer is onions, the third is apples. There is still a bay leaf left, just lay it right on top of the apples and fill it all with water. The water should be cold and completely cover the meat.
9. Everything, the preparations are completed, we proceed to the final stage: choosing a program and setting the timer. We cook using the "Stew" program, the cooking time of the bird is 1.5 hours. Just this time is enough to cook the most tender duck. The meat will be soft and juicy. If you want the meat to be less pliable, reduce the cooking time by 30 minutes.
10. That's it, the duck is ready, let it lie down in the slow cooker for now, and when the table is set and the guests are seated, all that remains is to bring in the signature dish of the festive table. Bon Appetit!

Duck with apples and ginger in a slow cooker

Another variation of cooking poultry meat in a slow cooker, with duck ginger, you get an unusual taste. Juicy soft meat and moderately spicy - will not leave anyone indifferent.

Let's start cooking from the following products:

• duck carcass - 2 kg or portioned pieces of duck;
• sweet and sour apples - 1 kg;
• orange - 1 pc.;
• prunes (pitted) - 100 g;
• butter "Ghee" - 30 g;
• cognac - 1 tbsp;
• honey - 1 tbsp;
• ginger root - 25 g;
• round-grain rice - 1 cup;
• salt and spices - to taste.

Steps for preparing a festive dinner:

1. Let's start with the fact that we cook rice in a slow cooker: the "Rice / cereals / pilaf" mode. Rice must first be washed in several waters until the water becomes clear.
2. We cut the duck, cut into portioned pieces, quickly rinse under the tap, dry with paper towels and fry over high heat in a frying pan. We do everything quickly so that the meat grabs a beautiful golden crust and the juice does not flow out.
3. Prunes - rinse, soak in warm boiled water for a quarter of an hour.
4. Put the meat in a slow cooker, pour over the previously squeezed orange juice. Do not discard the skin, as you will need the zest of one orange.
5. We take a ginger root, the size is approximately 5 by 5 cm. Ginger must be grated on a fine grater.
6. Drain the prunes, squeeze out the excess liquid and cut the dried fruit into pieces.
7. Put the chopped ginger, prunes and orange zest into the bowl.
8. We set the desired cooking mode: “Extinguishing”, the timer must be set for 1.5 hours.
9. While the duck is being prepared, we already have a side dish, so without wasting time, we are engaged in decorating a festive dish. My apples under the tap, clean, remove the middle. Apples need to be cut into slices or rings.
10. We melt the butter in a water bath (or preliminarily in a slow cooker), add honey to the melted warm butter, mix and let the apples over very low heat (on the stove or in a slow cooker, but even before we put the rice to boil), for 5 minutes. Fragrant dressing is almost ready, it remains only to sprinkle the apples with cognac, mix.
11. The duck is ready, we make out a festive dish: put a pile of rice in the center, pour over the fat mixed with orange juice during cooking, lay out the pieces of meat and apples. We decorate the finished dish with herbs or dried aromatic herbs before serving. We immediately serve to the table. Bon appetit everyone!

Duck with apples and cabbage in a slow cooker

This recipe uses sauerkraut, and it will act as a side dish. What will be the result - you will find out when you cook duck according to this recipe with us.

Let's get to work, but for now we suggest that you familiarize yourself with the list of ingredients:

• duck - 2 kg;
• sauerkraut - 300 g;
• champignon mushrooms - 200 g;
• sweet and sour apples - 4 pcs.;
• onions - 2 heads;
• pitted prunes - 100 g;
• homemade mayonnaise - 2 tbsp. or low-fat yogurt;
• vegetable oil (olive fruits in priority) - 1-2 tablespoons;
• spices and salt - to taste.

Stages of cooking poultry in a slow cooker:

1. Wash the duck, put it on a cutting board, check the insides and fat, if it is superfluous, it is advisable to cut it off.
2. Mix salt and pepper in a small bowl, add mayonnaise. Grate the bird with this mixture and refrigerate overnight.
3. Before you are going to cook the duck, you need to wash the prunes, soak for 15-20 minutes in warm boiled water.
4. Onion: peel, chop into rings, thinly, thinly, half rings can be used if the onion head is large.
5. Choose fresh mushrooms, wash, peel, cut into slices.
6. Pour a little oil into the multicooker bowl, turn on the “Frying” program, cut the mushrooms into large plates, fry the mushrooms and onions in oil for 10 minutes.
7. 3 minutes before the slow cooker turns off, open the lid and add chopped prunes (pitted!).
8. Preparation of apples: wash, peel. Cut each apple into 8 slices.
9. Duck stuffing: a layer of cabbage, a layer of apples, a layer of mushrooms and a little prunes. You can repeat if there is space left.
10. Use a strong nylon thread to sew up the bird and you can put the carcass in a slow cooker. Check beforehand whether the whole duck will fit in the bowl or choose a bird of a suitable size in advance.
11. We cook in the “Extinguishing” program for 1 hour, after the signal you need to turn the duck over, extend the program for 45-50 minutes, add a little water if necessary.
12. After completing the program, you need to check the meat, if it is not soft enough, extend the program for another half an hour. Total: we cook duck with apples in a slow cooker for 2-2.5 hours.
13. Then you need to carefully transfer the duck to a dish, rip open the abdomen, remove the threads. And then - as you like: cut into portioned pieces, transfer the filling to a separate dish. The filling - this will be a full-fledged side dish. We wish you success in cooking and bon appetit to everyone without exception!

Duck with apples and cranberries in a slow cooker

It is difficult to find such a carcass for guests so that it fits entirely in a slow cooker, so we choose a standard duck to cut it into portioned pieces.

List of everything you need:

• duck carcass;
• apples - 3 pcs.;
• juicy orange;
• potatoes - 8 pcs.;
• the bulb is white;
• sweet red onion - 1 pc.;
• liquid honey - 2 tablespoons;
• fresh cranberries - 100 g;
• black pepper, salt and cumin - to taste.

How to properly and tasty cook duck meat:

1. Duck must be rinsed under the tap, dried and cut into pieces.
2. Each piece must be rubbed with salt and pepper, put the meat immediately into the slow cooker.
3. Potatoes: standard preparation (peeled, rinsed, cut into large cubes).
4. Onion - peel, cut into half rings.
5. Wash apples, remove seeds and core, cut into cubes.
6. Squeeze out the juice, pour it into a bowl, add liquid honey, herbs and spices + salt.
7. Put potatoes, onions and apple slices on top of the meat. Do not forget to put cranberries, and then pour over everything with your own sauce.
8. That's it, the lid can be lowered to set the cooking time, select the "Extinguishing" program. The cooking time on the timer is exactly 2 hours, but every half hour we recommend checking how the meat is cooked there and stirring.

The meat will absorb all the flavors of dried herbs and spices, orange juice and cranberries. You will be satisfied with the result, as the meat will be sweet and sour at the same time. Serve with a simple side dish: crumbly rice or boiled potatoes. Bon appetit to you!

Cooking secrets or how to reduce duck cooking time in a slow cooker

It doesn’t matter if you are going to cook a duck for the first time or have known how to do it for a long time, the secrets from experienced chefs will help you get the highest quality finished product:

• soaking meat before cooking. The meat of wild ducks and even home-grown ducks smells like mud or a swamp. To get rid of this not always pleasant smell, you must first soak the meat in a special brine;
• brine for soaking duck meat: cucumber, vinegar or sour milk. But, if vinegar is taken, then the meat can, on the contrary, become tougher. Therefore, it is better to take whey. Well, if there is no brine at hand and dairy products, you need to prepare the soaking liquid yourself: 2 cups of apple cider vinegar (preferably homemade) in a bucket of water;
• before soaking, the duck must be prepared: wash under the tap, remove feathers, cut out the neck and “butt”. The carcass must be pierced with a fork several times in different places. If you see that the duck is fat, there should be more punctures;
• soaking time - at least 12 hours, it is recommended to leave the duck in such a brine all night;
• then drain the brine, dry the carcass and marinate;
• a very tasty and fragrant marinade will be obtained from such products: ginger - 50 g; two cloves of garlic, one orange, liquid honey, add a pinch of fragrant herbs, basil, salt (or soy sauce) pepper to this mixture.
• prepare the sauce: first remove the zest from a well-washed orange, then squeeze out the juice and mix it with honey. Garlic - chop, grate the ginger on a very fine grater so as to avoid getting coarse fibers into the sauce. All components must be mixed, seasoned with salt and spices.

Duck with apples in a slow cooker. Video

Duck is usually cooked for the holidays, as it comes out more satisfying and tastier than chicken meat. However, the cooking process takes a lot of effort and time. Duck in a slow cooker turns out juicy, tender, and kitchen appliances will simplify its cooking.

You will need:

• sunflower oil - 55 ml;
• one carrot;
• bunch of parsley;
• salt - 10 g;
• one bulb;
• three leaves of lavrushka;
• duck meat - 1.5 kg;
• six cloves of garlic;
• black pepper - 5 g;
• water - 150 ml.

Step by step preparation:

1. We wash the gutted duck carcass under the tap, cut into small pieces, sprinkle with salt and pepper.
2. Chop the peeled onion in the form of half rings, and chop the carrots into small cubes.
3. Press the garlic cloves under pressure.
4. Pour the oil into the multicooker bowl. We put the kitchen utensils in the "Frying" mode. We wait until the oil heats up, after which we lay out the duck pieces and pass through on both sides for 10 minutes.
5. Finely chop the washed bunch of parsley and throw it to the meat. Add onions, garlic, carrots. Cook the ingredients for another 5 minutes without closing the lid.
6. Pour vegetables and meat with water and continue cooking in the “Stew” mode for 2 hours.
7. When the slow cooker notifies you of the end of the cooking process, make sure that the meat has become soft by piercing it with a fork.

Recipe for pilaf

Grocery list:

• salt to taste;
• onions - 2 pcs.;
• water - 750 ml;
• duck - 2 kg;
• garlic cloves - 4 pcs.;
• rice - 190 g;
• special seasoning for pilaf - 10 g;
• three carrots;
• frying oil.

Cooking duck pilaf in a slow cooker:

1. Duck meat cut into small slices.
2. We salt them on all sides and send them to fry in a slow cooker, turning on the “Frying” mode. Cook the meat for about 15 minutes until golden brown.
3. Randomly cut the onion and load it to the duck. Fry for another 10 minutes, pour spices, mix.
4. Grind the carrots on a grater and fall asleep to the rest of the products, cook for 10 minutes.
5. Pour in boiling water and continue to cook in the "Extinguishing" program for 40 minutes.
6. As soon as the time is up, we fill in the washed long-grain rice and cook by switching the old mode to the “Pilaf” program for 20 minutes.
7. At the end we put garlic cloves for a spicy aroma.
8. Mix the dish and serve.

How to cook with prunes

The rich taste of duck meat is perfectly combined with the sweet delicate taste of prunes.

Recipe Ingredients:

• water - 0.4 l;
• vegetable oil - 15 ml;
• prunes - 0.1 kg;
• bulbs - 70 g;
• salt - to taste;
• duck meat - 850 g.

How to cook duck:

1. We chop the bird carcass into pieces, you can not remove the thin skin.
2. We put the duck in the bowl of the multicooker, pour in the oil and start frying on both sides until the meat has a golden hue.
3. Dip the prunes in a bowl of hot water for 5 minutes.
4. Rinse dried fruits with clean water in a colander.
5. We chop the peeled onions in half rings and add them to the meat.
6. After two minutes, add whole or cut into 2 prunes.
7. Pour all the ingredients with hot water, add salt, black pepper and close the lid.
8. We prepare the dish for an hour in the “Stew” program, then switch the option to “Baking” and wait another 20 minutes.
9. We serve a fragrant delicious dish with any side dish.

Duck with apples in a slow cooker

Required Ingredients:

• one pinch of oregano;
• bird carcass - 1 kg;
• black peppercorns - 5 pcs.;
• five apples;
• crushed black pepper - to taste;
• bay leaf - 2 pcs.;
• onion - 1 pc.;
• salt to taste;
• water - 1 l.

Action algorithm:

1. We cut the finished bird into pieces, it will not fit entirely in the slow cooker.
2. We cut the washed apples of the sweet and sour variety into two parts, remove the seeds and the hard core.
3. We cut the onion in half rings.
4. We rub the chicken with a mixture of seasonings and salt, put it in a slow cooker.
5. The second layer is filled with onions, followed by apples.
6. Add bay leaves and fill with water.
7. We prepare the dish by turning on the “Stew” program for 90 minutes.

In Beijing

You will need:

• sugar - 15 g;
• duck meat - 2 kg;
• apple cider vinegar - 18 g;
• honey - 100 g;
• salt to taste;
• sesame - 25 g;
• pepper op to taste;
• soy sauce - 150 g;
• vegetable oil - 40 g.

Step-by-step instruction:

1. We start by making the sauce. To do this, combine soy sauce and sesame seeds, pour vegetable oil, add sugar, salt, vinegar and pepper.
2. We put the homogeneous mass of the sauce in the refrigerator.
3. We wash the duck carcass under the tap, rub it with salt, dip it in the sauce and close it in the refrigerator for 12 hours.
4. As soon as the time is up, pour boiling water over the carcass and wipe it dry.
5. Cut the meat into several pieces.
6. We process the multicooker bowl with oil and put pieces of duck into it, each of which is smeared with honey.
7. Fry them on all sides, turning on the "Frying" mode, for 30 minutes.

With oranges

Main products:

• sunflower oil - 50 g;
• three bulbs;
• poultry meat - 2 kg;
• a pinch of black pepper;
• six oranges;
• salt to taste.

Action algorithm:

1. We cut the washed bird into portioned pieces. It is better not to remove the skin from the duck, so the dish will turn out more tasty.
2. We pass them in oil in a multicooker bowl until the pieces of duck acquire a beautiful golden color.
3. Pour the meat pieces with water, add spices, salt and cook in the “Stewing” program for about 40 minutes.
4. Cut oranges into thin circles, do the same operation with onions and put them on top of the duck meat.
5. We continue cooking in the "Baking" mode, time - 1 hour.

With vegetables

Main products:

• ginger - 10 g;
• broccoli - 60 g;
• poultry pulp - 0.6 kg;
• one bell pepper;
• ground black pepper to taste;
• green beans - 100 g;
• red onion - 1 pc.;
• two cloves of garlic;
• celery - 1 stalk;
• salt to taste;
• white wine - 160 ml.

Step by step preparation:

1. Duck meat cut into small cubes.
2. We chop the onion into half rings, sort out the broccoli cabbage into inflorescences, clean the pepper from seeds, hats and partitions and cut it into straws.
3. Grind the ginger root on a grater and chop the celery into cubes.
4. We spread the pieces of meat on the bottom of the kitchen appliance, pour the wine.
5. Spread beans, garlic slices on top, pour ginger, pepper and salt.
6. We cook a gourmet delicacy for 15 minutes in the "Stew" program.

Roast with potatoes

Potatoes go well with meat as a side dish. Try cooking both dishes together.

What to take:

• one carrot;
• duck meat - 0.3 kg;
• one onion;
• salt to taste;
• duck fat - 100 g;
• potato tubers - 0.5 kg;
• spices to taste.

How to cook duck with potatoes:

1. Cut the peeled onion into half rings.
2. Cut the carrot into thin slices.
3. We melt cubes of duck fat in a slow cooker, put the kitchen appliance on heating. If you do not have such an ingredient, then simply replace it with sunflower oil.
4. We pass on the fat first onion half rings, and then add the carrots.
5. After 5 minutes, put the pieces of meat. Continue frying the food, stirring occasionally.
6. Cut the peeled potatoes into cubes and add to the meat after 7 minutes.
7. Add seasonings to taste (it can be a mixture of black and red peppers or basil) and salt.
8. Throw a bay leaf and pour 200 ml of water.
9. It remains to put the multicooker on the "Extinguishing" mode and wait 2 hours.
10. Taste the duck, if it seemed tough to you, then extend the cooking time by 20 minutes.

The slow cooker is great for cooking duck.

In it, the dish cannot be overdried, burned or undercooked.

It is always possible to rearrange the program, bring the bird to readiness in a different mode. How and with what is duck prepared in a slow cooker?

Duck in a slow cooker - general principles of cooking

The duck carcass is washed, dried, cut into pieces. Usually this does not cause problems. Cutting the carcass is easily done with a kitchen knife, you do not need to chop anything. You can buy lumpy semi-finished duck products. They are also washed and dried.

To make the meat softer, you can marinate the bird before cooking. Depending on the recipe of the dish, you can use only spices, or pickles, marinades. Duck is combined with all vegetables, spices, cereals and even fruits.

In a slow cooker, you can cook first and second courses from this bird. Cooking duck soups has no special features; dishes are prepared in the same way as with any other meat. Stewing and frying duck have their own subtleties and deserve attention.

Stewed duck in a slow cooker with carrots and onions

A simple recipe for a very tender and soft duck in a slow cooker, which is perfect for absolutely any side dish. You can serve such a bird simply with fresh vegetables.

Ingredients

0.1 kg of onion;

0.6 kg duck;

0.1 kg of carrots;

2 tablespoons of oil;

Seasonings.

Cooking

1. Rub the washed pieces of duck with spices. You can just pepper and sprinkle with salt. Leave for at least an hour.

2. Pour oil into the multicooker, turn on the baking mode.

3. Lay the duck, onion cut into large pieces and also carrots.

4. Close, fry for twenty minutes. We stir from time to time.

5. Pour some water into the slow cooker, 100-150 grams is enough.

6. Close and simmer for an hour. If the duck is not young, then the time can be added up to 1.5-2 hours.

Duck in a slow cooker with potatoes

The recipe for another duck stew in a slow cooker. Its main advantage is that it does not require any garnish.

Ingredients

8 potatoes;

0.5-0.7 kg duck;

1-2 tomatoes;

Carrot;

Oil, spices, herbs.

Cooking

1. We cut the duck into pieces, which ones will learn. We throw in a slow cooker with a couple of tablespoons of oil, fry in the baking mode for fifteen minutes. We close the lid.

2. While the duck is cooking, you need to clean and cut all prescription vegetables. Tomatoes can be grated or a spoonful of tomato paste can be used instead.

3. We start onions and carrots to the fried duck, fry together for another ten minutes.

4. Add tomatoes. Chopped bell pepper can be added if desired. Cook until the tomato darkens.

5. Lay the chopped potato tubers and add boiling water. The amount of water depends only on the desired density of the dish. You can cook a kind of soup or a thick stew.

6. Close, rearrange to extinguishing mode.

7. After an hour, open, add various spices, salt. Close again and leave for another quarter of an hour. We throw greens at the very end under the lid or put them in plates when serving.

Duck in a slow cooker with cabbage

Recipe for stewed duck with white cabbage. Here comes a fresh vegetable, but you can replace it with sauerkraut or add a portion. The taste of the dish will be more interesting and brighter.

Ingredients

0.5 kg duck;

1 kg of cabbage;

onion head;

Carrot;

A glass of tomato juice.

Cooking

1. We throw the washed and cut into pieces bird into the slow cooker, pour in 50 grams of water and cook in the stewing mode for half an hour.

2. Open, rearrange to the baking program, add a little oil and evaporate the remaining moisture.

3. Add chopped onion, lightly fry.

4. We throw the grated carrot and fry together.

5. We chop the cabbage, throw it to the duck. You can fry or start stewing immediately.

6. Pour in tomato juice. Or use diluted paste. You can grate a couple of ripe tomatoes.

7. Stir, close and set the "Extinguishing" mode again. Cooking for half an hour.

8. We open, evaluate the duck for readiness, season with spices and simmer for another quarter of an hour.

Duck in a slow cooker with apples

There is no better known addition to duck than apples. This dish does not have to be cooked in the oven, the slow cooker also does a great job with it. A variant of a tender and juicy stew.

Ingredients

1.2 kg duck;

2 green apples;

2 cloves of garlic;

Ginger, laurel and other spices;

A couple of tablespoons of oil.

Cooking

1. Chop the garlic cloves, put in a bowl. Add grated ginger or a little dry powder, pepper, salt and any other seasonings to taste. Grind everything together and add vegetable oil.

2. We wash the duck, chop it into pieces and add the aromatic mixture to it. We handle every piece well.

3. Transfer to a container and leave to marinate for at least three hours. It is advisable to grate the pieces the day before, it will turn out even tastier.

4. Wash the apples, cut into slices, do not remove the skin.

5. We put the pickled pieces of poultry in a slow cooker, laying apples on all sides.

6. Pour in so much water that it barely covers the bird.

7. Turn on the extinguishing mode for two hours and wait for the coveted signal. Amazing duck with apples is ready!

Roast duck in a slow cooker

You can use the Roast or Bake program to prepare this duck. In any case, the dish is obtained.

Ingredients

1 kg duck;

20 grams of oil;

2 cloves of garlic;

50 ml soy sauce;

1 spoon of honey;

Seasonings.

Cooking

1. We wash the duck pieces, dry them and transfer them to the slow cooker.

2. Add 20 grams of oil, pour in half a glass of water and pre-cook on the stew program for 40 minutes.

3. Open, turn on the frying mode and evaporate the remaining water. Cook the bird until soft.

4. Mix soy sauce with honey, throw chopped garlic to them, rub the mixture well and season with spices. You can use seasonings for chicken or meat, they are suitable.

5. Pour the almost finished pieces of duck with the resulting mass and fry. Thanks to this mixture, a golden crust will quickly appear on them, and the bird will become insanely tasty.

Duck in a slow cooker with prunes and orange

Another win-win combination of duck and fruit. The dish is fragrant, unusual, the bird is very tender. A whole but small carcass is used.

Ingredients

150 grams of prunes;

1 orange;

50 ml soy sauce;

2 onions;

Cooking

1. Cut the duck carcass into small pieces. We immediately discard the bony parts, they will fit for soup. In a slow cooker, they will only take up space.

2. Pour a thin layer of oil into the slow cooker, set the baking mode.

3. Lay the pieces of duck and fry on both sides.

4. Cut the onion into small cubes, send to the fried duck.

5. Add prunes cut in half.

6. Peel the orange, cut it into any slices, get rid of the seeds. We lay to the bird.

7. Pour a glass of boiling water and simmer under the lid for an hour.

8. Open, pour soy sauce, no need to salt the dish. But if you wish, you can throw a few peas of allspice.

9. Put lavrushka on top and simmer until fully cooked. If the duckling was young, then it is enough to let the sauce soak the meat, this is about 15 minutes. The old duck can be left at any time and stew for another hour or even two.

Duck pilaf in a slow cooker

With duck, pilaf turns out just wonderful, fatty and fragrant. This bird is perfect for rice. Well, in a slow cooker, cooking a dish is as easy as shelling pears.

Ingredients

0.8 kg duck;

2 cups of rice;

4 cups of boiling water;

0.4 kg of carrots;

0.3 kg of onion;

1 tsp seasonings for pilaf;

1 head of garlic;

2 bay leaves.

Cooking

1. The duck is quite fat, so pour a thin layer of oil into the multicooker, gradually the fat will melt from the pieces of poultry. Turn on Baking.

2. We wash the bird, cut it into pieces. Throw in oil and fry until golden brown. This will take at least 20 minutes.

3. We clean the carrots. It is undesirable to use a grater. We cut the root crop into medium-sized straws with an ordinary knife.

4. Peel the onion and also cut into strips. First, the onion in half, then again and chop across.

5. We throw vegetables to the fried duck and continue cooking. We do not change the mode.

6. As soon as the vegetables are fried, put the spices for pilaf.

7. Rice is washed at least 5 times with cold water, we decant all the liquid from the cereal and pour it into a slow cooker.

8. Add boiling water and salt. We measure water with the same glasses that were used for rice.

9. Remove the top husk from the head of garlic and stick it into the center of the multicooker.

10. We throw bay leaves, close.

11. We rearrange to the “Pilaf” program, turn it on, wait for the signal for the end of cooking.

There are many bony pieces in the duck carcass, on which there is practically no meat. You do not need to lay them in fried and stewed dishes, it is better to immediately discard them for soup.

If a lot of unnecessary fat was released during frying duck, then it can be immediately collected. Preferably before spices are added. You can also cut off the fat immediately when cutting the bird. In this case, it can be folded into a bag and put in the freezer, then used for frying potatoes and for other dishes.

If you do not like the specific aroma of duck meat, then you can pour it with a chilled decoction of lemon peels. You can soak the bird in water with a lot of spices or marinate immediately by adding salt.

Are there any feathers left on the carcass? The easiest way to get rid of them is burning. You can tar the carcass over a gas stove, ignited paper or over a candle. Then just scrape with a knife and rinse.

How to cook duck with apples in a slow cooker? Easy! Recipes, of course, will have to be adapted, but in a modern slow cooker, stewed duck will be no less fragrant, tasty and appetizing than in the oven.

2 hours 8-10 servings 255 kcal Easy to cook

If you have a Redmond or Polaris multicooker with a pressure cooker mode, the cooking time for such a dish can be reduced. Meat dishes in such a slow cooker always turn out tender, juicy, soft. Duck is no exception.

Some useful tips:

1. It is advisable to buy a bird young, medium fat. Duck is better, because her meat is more tender than that of a drake.
2. Rinse the duck thoroughly before you start cooking. Make sure there are no feather residues on the skin. Cut off the tail and neck. Pierce the carcass with a fork in several places, especially where there is a buildup of fat.
3. Many experienced cooks advise soaking wild and domestic ducks for at least 12 hours in sour milk, whey or cucumber pickle. And only after that marinate and start cooking.
4. But if you are confident in the freshness and quality of the duck, then you can do without soaking. But it is desirable to marinate the duck. When the pickling method is not indicated in the recipe, you can simply rub the carcass on top and inside with a mixture of salt and spices and leave for at least 3 hours. With onions
   Let's start with a simple recipe that will add variety to your family lunches and dinners. This dish can be cooked in multicookers with a small bowl (up to 5 liters), as the carcass is divided into portions.

You will need:

• duck - 1.5 kg
• onion - 1 pc.
• apples - 5 pcs.
• salt to taste
• ground black pepper to taste
• bay leaf - 2 pcs.
• water - 1.2 l

Cooking method

1. Prepare the duck carcass. If there are any leftover feathers, remove them with tweezers.
2. The whole duck will not fit in every multicooker. Therefore, cut the carcass into portions, rinse in running water, dry with a paper towel.
3. Chop the peeled onion into large half rings.
4. Wash the apples. Remove the seeds (you can use a special knife). Cut into large pieces.
5. Rub the duck pieces well with salt and black pepper, place tightly in the multicooker bowl.
6. Top with onion half rings and fragrant apple slices. Add bay leaf, season with salt and spices to taste. Pour in cold water to completely cover the duck pieces.
7. Close the lid. Select the "Extinguishing" mode, set the cooking time - 1.5 hours. If your slow cooker does not have a pressure cooker function, add another 20-30 minutes to make the duck soft and tender.
8. After the beep, release par. You can open the lid: the stewed duck is ready.

For a solemn feast, they try to serve something special. And, of course, stewed duck with apples is the decoration of any holiday table. You can cook a whole carcass in a slow cooker if the size of the bowl allows. A small carcass will fit in a 5 liter slow cooker. Most multicookers of the popular company Polaris have just such a volume, and in the Redmond model line there are bowls of 6 liters, which will allow you to stew more duck.

By the way, if you want to supplement this dish with something interesting, we advise you, they are prepared simply, and there are many recipes to choose from. And if you are still interested in options for recipes for similar dishes, then take a closer look at.

To the festive table

According to this recipe, you can cook a whole carcass with apples and rice. A beautiful and fragrant dish will surely be appreciated by your guests.
You will need:

• duck - 1.2-1.5 kg

• apples - 2 pcs.

• nuts (cashews, almonds, hazelnuts) - 50 g

• tangerines - 4 pcs.

• steamed rice - 1 cup

• duck liver - 1 pc.

• ground coriander - 1 tsp

• allspice

• butter for greasing the skin

Cooking method

1. Wash duck, dry with paper towels. Mix butter with salt. Rub the carcass with this mixture on top and inside.
2. While the bird is marinating, prepare the stuffing. Rinse the rice well in running water, cook until half cooked, drain the water.
3. Peel two tangerines, remove the veins, divide the fruits into slices. Then cut the apples into 4-6 pieces, depending on their size. Remove cores.
4. Combine rice, apples, tangerine slices and nuts, put salt and spices, mix well. Start the weft, fix the cut with white cotton thread. Tie the paws and wings.
5. Put the stuffed carcass in the multicooker bowl. Set the "Extinguish" mode. Time - 1 hour.
6. After the signal for the end of the program, carefully turn the bird over. Then set the "Baking" mode and bake the duck for another 40 minutes. Pour over the fat that has formed during the cooking process.
7. Put the finished duck on a dish, carefully remove all the threads,
   take out the filling, remove the tangerine slices - they have already played their role.
   Put apples with rice next to the duck (you can put the filling on green lettuce leaves).
8. Peel the remaining tangerines, disassemble into slices, carefully remove the veins and film from them, leaving the juicy pulp. Beautifully arrange bright slices around the edge of the dish.

You can serve this culinary masterpiece to the table!